Corn-fed chicken braised in Prosecco

Ingredients for 3 servings:

• 1 corn chicken, approx. 1300 – 1400 g
• 4 large shallots
• 5 garlic cloves
• 3 large beef tomatoes, fully ripe
• 1 chili pepper(s) or pepper, maybe only 1/2
• 120 g mushrooms, brown
• 1 small eggplant(s)
• 2 carrots
• ½ liter Prosecco
• ½ liter chicken stock
• 4 sprig(s) rosemary, small
• 1 tsp, heaped herbs de Provence, dried
• 10 black olives, pitted
• 2 tbsp clarified butter
• Salt and pepper, black from the mill
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

the best chicken recipe I have ever prepared, but with prior knowledge

Wash the corn-fed chicken, remove any excess fat, pat dry, and carve it up. First, cut it in half, then separate the wings, legs (with a small cut on the back), and breast fillets. This leaves two carcasses (the chicken’s skeleton). If you’re not confident carving poultry, ask your poultry dealer to do it for you. They’ll probably be happy to do it. Season all the pieces with salt, freshly ground black pepper, and paprika. Brown them vigorously on both sides in a pan, in batches, in hot clarified butter. The meat should brown. In the meantime, peel the shallots and garlic, dice the shallots, and slice the garlic. Wipe the mushrooms clean with kitchen paper and quarter them. Trim the carrots and cut them into 0.5 cm thick slices. Wash the eggplant and cut into bite-sized cubes. Finely slice the chili pepper or hot pepper (if you like it hot, use the ribs and seeds; otherwise, be careful and use only half a pod). Blanch the tomatoes in boiling water, leave in the hot water for 3 minutes, peel, and cut into eighths. Arrange the seared pieces of meat in a roasting pan with a lid. Place the wings, thighs, and chicken breasts side down, with the carcass on top, sprinkle with the Herbes de Provence, and arrange the rosemary sprigs between them. Sauté the shallots, garlic, and chili rings in the remaining cooking fat (do not allow them to brown). Add the carrots and sauté for 2 minutes. Then add the mushrooms and fry for 5 minutes. Add the eggplant cubes and fry for 2 minutes. Finally, add the tomatoes and stir everything together again. Deglaze the vegetables with the Prosecco, stir briefly, add the chicken stock, and bring everything back to a boil. Pour the contents of the pan over the chicken pieces in the roasting pan and spread them evenly, cover, and braise in the preheated oven on the middle rack at 175°C for about 1 hour. After 50 minutes, scatter the olives in the roasting pan and let it simmer for another 10 minutes. Taste the broth after the cooking time is over and adjust the seasoning if necessary. Serve with ciabatta, wild rice, or linguine. I recommend a light red wine, rosé, Bocksbeutel, Riesling, or Gewürztraminer from Alsace.